An Insider’s Guide to Farmers Markets

Who sells the sweetest tomatoes, the tenderest lettuce, the eggs with the richest yolks? It’s the job of chefs to know these things, and they’ve tasted around many local farms and markets to find the best. We asked them to share their favorites.

Spike Gjerde, chef/owner at Woodberry Kitchen and Artifact Coffee, both in
BaltimoreFavorites: Seasonal fruits from Black Rock Orchard, such as
strawberries, stone fruits, and apples; grains including barley and oats
from Next Step Produce. “It’s great to connect with a grower in Maryland
who’s pushing the accepted notion of what’s possible,” says Gjerde of Next
Step, one of the few local grain producers.Where to find them: Dupont
Circle FreshFarm Market.

Graeme Ritchie, chef de cuisine at Volt in FrederickFavorites: Chickens, eggs, pork, and rabbits from Whitmore
Farm, which specializes in heritage animal breeds. “A lot of the pork
we’re using at Range right now also comes from them,” says Ritchie of
chef/owner Bryan Voltaggio’s sister restaurant.Where to find them: Glover
Park-Burleith Farmers Market.

Dennis Marron, chef at PosteFavorites: Lettuces such as butterhead and watercress from
Endless Summer Harvest. “It’s great because it’s year-round,” says Marron
of the hydroponic farm. “I get just as good lettuces in winter as in
summer.”Where to find them: Dupont Circle FreshFarm Market and Falls
Church Farmers Market.

Nate Anda, chef/butcher at Red ApronFavorites: Chicken and duck eggs from Waterview Foods. “He’s my
favorite egg man in all the markets I’ve ever sold at,” says Anda, who
worked the market circuit for four years with his charcuterie stand. He
uses the rich yolks for pâtés and terrines as well as breakfast.Where to
find them: Dupont Circle FreshFarm Market.